On 6th June 2015, This was Dinner…
Well we were going to have a barbecue today as the sun had finally decided to show it’s face this week. Unfortunately there was wind, more bloody wind. It was quite a chilly wind too. So I checked the forecast and Sunday is supposed to be better (it is – I’m sat here writing this) and rather than waste a good barbecue in the cold we left our stuff marinating and made this rather delicious one pot instead.
- Thickly slice a chorizo
- Bash 12 garlic cloves (don’t peel)
- Prepare some chicken stock
- Chop some parsley
- Half a lemon
- Halve some new potatoes
- Season a chicken
- Get butter, bay leaf, thyme sprig, dry sherry, oil & seasoning ready
Heat the oil and butter in a large flame proof pan (one with a lid) and brown the chicken all over. Remove from the pan and pop the thyme, bay leaf and half the lemon in the cavity.
Cook the chorizo in the pan until it starts to release its oil. Add the potatoes and garlic. Stir then add the sherry, let it bubble down then add the stock.
Put the chicken in the pan and then stick the lid on and cook for about an hour. Making sure the chicken is cooked. Sprinkle with parsley and demolish.